Tag: edible flowers

Sardine Smørrebrød

Smørrebrød is a Danish word that simply translates to buttered bread. What comes after the butter has been spread, however, is where plain bread is elevated to an absolute art form.

There is specific etiquette associated with composing and consuming these fabulous Danish open-faced sandwiches:

It would not be prudent to lift the sandwich to the mouth and risk the precious toppings falling off. A knife and fork are required.

Proteins are not mixed, each smørrebrød has a stand-alone special protein.

Several types of smørrebrød sandwiches are to be eaten in a particular order: herring is always enjoyed first, then other fish, then on to meats and last, cheeses.

The bread is always spread with a generous portion of butter, for taste, of course, but it also adds a protective layer to keep the other ingredients from turning the bread into a soggy mess.

Dense dark rye bread is the bread used most often, and always paired with herring. But sometimes white bread is used and often paired with smoked salmon.

The toppings always generously cover the entire piece of bread in an artful manner.

In planning to make a sardine smørrebrød, I chose ingredients that have a natural affinity for the fish: fennel, orange, lemon, dill, onion, garlic, chili. As always, color and texture enhance the taste, so I added peppery pink radish and some edible flowers too. It is the presentation that makes this open-faced sandwich so compelling.

Sustainable wild-caught sardines are a nutritional powerhouse. Ounce per ounce they boast more calcium than milk, more iron than spinach, more potassium than coconut water, and as much protein as steak.

Sardines are an excellent source of Omega 3s and low in mercury due to their petite size on the food chain. Canned sardines are readily available and have a long shelf-life. Lightly smoked canned sardines packed in extra virgin olive oil that are cleaned and scale-free are preferred.

Mimosas make the perfect sparkling orange accompaniment. Be sure to toast with friends between bites. Cheers and Skol!

Two months ago my garden was bursting with arugula and borage, now the epazote has gone wild. This unique sawtooth herb with the curious aroma produces tons of seeds, so it is everywhere. Not to worry, in another month, it too will fade and be replaced by something else. I plant everything I like to cook with, and see where it goes…

In Mexican cooking, squash blossoms (flor de calabaza) are often paired with epazote. It is a heavenly match where the mild slightly-sweet nectar taste of the flowers is complimented by the petroleum-like aroma and the complex flavors of the herb.

In Oaxaca, cheese quesadillas are often flavored with epazote, so it naturally pairs well with the cheese on these flatbreads.

Hummus and Pita

Take ordinary (high quality) store-bought hummus and pita to another level. Easily jazz it up for guests with a few items from the garden and the pantry. Edible flowers, lemon, herbs & spices, olive oil, nuts – with very little effort, anything colorful and tasty can take the ubiquitous dip over-the-top for entertaining.

Linguine with Arugula Pesto
Arugula Flowers and Borage Flowers

Arugula flowers taste just like the leaves, but maybe slightly less peppery and with an interesting hint of sweetness. They make a mighty tasty garnish for such a delicate little white blossom.

Borage flowers have much less flavor, only a whisper of cucumber taste, but what they lack in flavor they make up in color. Because the flavor is mild, borage can be used in both savory and sweet dishes, and they make any presentation pop!

With Spring in full force, my garden is bursting with arugula and borage…and since they are growing side-by-side, I thought I would combine them in a pasta dish.

Arugula leaves make a peppery pesto so I lower the volume and balance the flavor with the addition of cilantro and mint. Those who are not fans of cilantro can combine the arugula with another mild-tasting herb, such as parsley.

Pomegranate vinaigrette ties it all together with sweet-savory-zippy characteristics. Serve the dressing on the side for better presentation. Pair this lovely spring salad with a glass of rosé, of course.

Salad

arugula

borage

olive oil

pomegranate arils

feta, crumbled

pistachio slivers

salt and pepper

Toss arugula lightly with olive oil. Gently toss in the flowers. Place salad on serving plates and top with pomegranate arils, feta, and pistachio slivers. Add salt and pepper to taste. Garnish with a few more flowers on top.

Pomegranate Vinaigrette

2 T. extra virgin olive oil

2 T. pomegranate molasses

2 T. rice vinegar (not seasoned)

2 t. dijon mustard

1 t. garlic, minced

1 T. shallot, minced

salt and pepper

Combine ingredients in a jar and shake well. Serve vinaigrette in a small glass pitcher on the side.

How to Prepare Borage for Food

Unfortunately I see many photographs of borage flowers in food with the sepals still attached. The reddish-brown sepals are covered with bristly hairs, they are not something you would want to eat in a salad.

To separate the corolla from the sepals, simply pinch the middle of the star and pull. Rinse the flowers in a bowl of cool water to remove any dirt or little bugs.

Everything But The Bagel Vinaigrette
Farro Cucumber Date Salad

I like to make my salads from scratch, using the freshest ingredients dressed with a homemade vinaigrette. Today I took a short-cut.

Trader Joe’s sells a snappy seasoning blend with a clever name called Everything But the Bagel made with black and whitesesame seeds, sea salt, garlic, onion, and poppy seeds. I put a scoop of the seasoning blend into a mixture of olive oil, vinegar, and agave syrup. It was a surprisingly good vinaigrette with sweet and savory flavors and a nice crunch. The dressing paired perfectly with my farro cucumber date salad. It was visually stunning too, with contrasting black and white seeds; ribbons of cucumber swirling around the platter; and just a few scattered edible flowers that made the neutral brown-green palette come alive.

Spanish Chilled Tomato Soup aka Salmorejo

Hailing from the South of Spain, the refreshing chilled tomato soup called salmorejo is ideal for warm weather entertaining and the perfect soup to kick off a delicious summer.

Traditionally, salmorejo is garnished with chopped hard boiled egg and Serrano ham. Here, as a nod to salmorejo’s close relative, gazpacho, I keep this version meatless by substituting cucumber spirals for the ham. It is often finished with a drizzle of olive oil, however I jazz it up with cool crema and fiery chili oil. A jammy egg sits on top. Purple garlic blossoms make a pretty addition, hinting at the garlic in the soup.

Taste in Your Inbox!

Instagram

Proud Member

Les Dames d’Escoffier International is a philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. The by-invitation membership, composed of over 2,300 members in 42 chapters in the United States, Canada, the United Kingdom, France, and Mexico, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality.